23 November 2017
Even though it's only October, it's time to think of the end of the year's celebrations! This year, New Year's Day falls on Monday, so it's fine for the weekend: a perfect time to think of a weekend ride between 2017 and 2018 in the magnificent scenery of the Chianti hills!
Diversus and Albergo del Chianti are already preparing a great party for you: it will be the only live music event in the area, and we will provide a special menu designed by chef Jonathan specifically for those who want to celebrate the end of the year with us.
Just a note: book our dinner at Diversus and a room at the Chianti Hotel in advance to make sure you do not miss this opportunity to celebrate in Greve's main square. If you want to combine Chianti art and landscapes together in a single holiday, the comfort of our rooms and the joy of a New Year's Eve full of live music and tasty with the unique flavors offered by our Diversus restaurant, book now!
Here you a preview of our...
NEW YEAR’S MENU
- Scampis’ Tartare with Lime Cream and Basil Oil
- 63° Egg with Parmesan, Bacon and Truffle
- Homemade Ravioli with Shrimp and Ricotta
- Fillet Rossini
- Chocolate Fantasy
THE CHEF SECRETS: the 63° Egg
The so-called "perfect egg": Cooking an egg for one hour produces very different consistencies depending on the temperature. The ideal temperature fluctuates between 60 and 65 degrees, but it's just a few degrees of difference and everything changes! 63 ° is considered the perfect gradation to obtain a soft and creamy egg yolk.
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